Sesame Ginger Salmon

My kids, and most kids I know, adore Asian flavors, and I find this especially useful when trying to get them to like a new food. In particular I have found that Asian flavors are very good partners to fish, and make fish a much more desirable dinner in general. Toasty sesame oil and tangy Ponzu sauce make this very simple marinade very flavorful, and if you don't have ginger syrup, you can use 2 tablespoons of honey and 2 teaspoons minced fresh ginger instead. I was just playing around with a new ingredient, and it worked beautifully here!

I used King salmon filet in this recipe, which is gorgeously red in color. It’s sometimes called Chinook. Prized for its size and rich flavor, king salmon is the largest of the five Alaska salmon species, with the highest fat content, and a rich flavor as a result. The season for King salmon starts in mid-May and runs throughout the summer; if you are lucky enough to find it fresh, buy it!

I cooked the whole piece, but if you prefer, you can cut the salmon into individual pieces, anywhere from 4 to 8 ounce each and make individual portions. The marinade will actually make enough for up to 2 pounds of fish, as it’s very full flavored.

You could serve this with any rice or grain you like, but the Jasmine was very pleasing against the rice fish and flavorful marinade. This would be great with any cooked greens, from spinach to asparagus to green beans. You could sprinkle on some toasted sesame seeds if you wanted a little garnish.

What You'll Need

How to Make It

Preheat the oven to 500°F. Line a rimmed baking sheet with parchment paper or aluminum foil, and spray with nonstick cooking spray.

In a container or dish large enough to hold the salmon combine the Ponzu sauce, sesame oil, and ginger syrup, and stir to combine. Place the salmon in the marinade, turn to coat well, and marinate at room temperature for 15 to 20 minutes, skin side up if your salmon has skin on it.

Roast the salmon for about 10 minutes, until it is cooked through and the top has a nice brown sheen. Serve hot, over rice

Note: You can use 2 tablespoons of honey and 2 teaspoons minced fresh ginger instead of the ginger syrup.

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